Rasfberry Jam
Ingredients
Directions
Gently bruise the raspberries with the back of a wooden spoon.
Boil the raspberries over a brisk fire for 25 minutes.
Stir in the sugar until it is dissolved.
Boil the mixture quickly for 10 minutes, stirring and skimming regularly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit, pectin and flavour that form the body of the jam.
- Granulated sugar
- Sweetens the jam and helps it set by binding water and thickening the fruit.
The step that matters
Boil the mixture quickly for 10 minutes. Sugar and fruit must reach a rolling boil to concentrate and set the jam. Stirring and skimming keep it from scorching on the bottom and remove foam, so the jam sets clear and fresh-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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